These Chocolate Cupcakes are not just good - they are deadly amazing!

These Chocolate Cupcakes are not just good - they are deadly amazing!

This is virtually the same recipe is my regular chocolate cake but with a few adjustments to account for a larger baking surface and lesser baking time.

Light as air, chocolaty and so very delicious! These are sure to please any crowd!

I piped the icing in different patterns just for fun!

The icing used here is Chocolate Swiss Meringue Buttercream – it’s simply out of this world
But nothing is wrong with very delicious, easier to prepare classic American buttercream as in this picture

DifficultyBeginner

This recipe is based on my calssic chocolate cake recipe but modified slightly (replacing oil with butter, decreasing buttermilk, for example) to accomodate for baking the batter in the muffin tins. These are absolutely delicious!

Yields18 Servings

 3.50 oz dark chocolate, chopped, optional
 2 cups flour, spooned
 1 tsp kosher salt
 2 tsp baking soda
 1 tsp baking powder
 ¾ cup cocoa
 2 cups sugar
 1 cup melted butter
 ½ cup buttermilk
 1 cup hot coffee
 3 eggs
 1 tbsp vanilla
For chocolate buttercream:
 1 cup plus 3 TBSP butter, softened to room temperature
 4 cups powdered sugar
 1 ¼ cups cocoa
 1 tbsp vanilla
 ½ cup whipping cream, plus more as needed
 ¼ tsp (scant) fine table salt

1

Before we start:
- Preheat the oven to 325 and place the racks to the centre position.
- Place 3.5 ounces of dark chocolate in a heat safe bowl over a pot of simmering water (you just created a double boiler.) Melt it stirring occasionally. When melted, set aside and allow to cool.
- Make the coffee and keep it warm, If you have a quick making Tassimo or Keurig machine, get everything ready, but make it last minute.
- Line 2 muffin pans (this will make 18-24 cupcakes) with the paper liners. Gently grease the top of the muffin pans so they don't get stuck.

2

Sift all of your dry ingredients into a large bowl. Sugar is included with the dry ingredients in this preparation. The goal here is to incorporate everything and aerate it. If you used kosher salt, it will not get through your fine-mesh-sieve. No worries, just dump the trapped kosher salt into the rest of the sifted ingredients. Give everything a nice stir with a whisk.

3

In the bowl of a stand mixer mix butter, vanilla and buttermilk on low. Increase it to medium low and beat for about 30 seconds. Stop the mixer and add 3 eggs, one at a time, ensuring the egg is fully incorporated before adding the next one. Continue mixing on low until homogenous off-white mixture.

4

With the mixer on low, start adding your sifted dry ingredients one tablespoon at a time. Mix only until the mixture comes together; as overmixing will result in a tough cake. You will basically be adding spoonfuls of flour almost continuously as each tablespoon will incorporate quite fast.

5

When incorporated, stop your mixer and go get your hot coffee and your chocolate. Turn the mixer to low and slowly pour your hot coffee in a continuous stream. Pouring it fast will cook the eggs, but slow steady stream will gradually warm up the batter and avoid cooking the eggs. Pour in your melted chocolate. Mix everything on low for 30-60 seconds. Divide the batter among two prepared muffin tins. Fill each muffin paper liner about three quarters full.

6

Bake in preheated oven for 17-23. Check after 17 minutes. The middle of the muffins will likely be still wet and jiggly (alternatively, it might be ready, check and see.) It that's the case, it's not ready yet, keep baking. When the middle feels more firm and more set, and when you press with your finger, a little indentation is left - the muffins should be about done. For me, somewhere between 18-19 minutes is when that happens (but due to varying oven temperatures/difference in the way you measure your ingredients, etc. your timing may be slightly different.) The internal temperature of this cake should be 202-205 in the centre of the cake measured with a good digital thermometer. Test a few spots and insert at 45° angle to avoid testing errors. Do not overcook this case as the texture and moisture level will be compromised.

7

Remove the cupcakes from the oven and cool on wire racks in their pans. Do not try to remove them while warm – the cakes are very delicate with a fine crumb. If removed while warm – they will break and fall apart.

To make the buttercream icing:
8

In a bowl of a stand mixer, mix all of the icing ingredients on low at first (to avoid all of the sugar and cocoa from splashing everywhere.) When everything is incorporated, increase the speed to high and beat for a few minutes until fluffy and lightened in colour. Remember to adjust consistency of the buttercream with more heavy cream, if needed. Stop the mixer, scrape the sides of the bowl and beat on high for another minute or two. Set aside.

9

NOTE:

- More expensive Dutch-process cocoa powder makes a huge difference in this cake, compared to the yellow round boxes sold at a grocery store. It's not necessary but does make a remarkable difference.
- Measuring the internal temperature of the cake makes a huge difference. Getting the cake out of the oven in 202-205 range will result in a moist out of this world cake and avoid any possibility of overcooking the cake.
-Consider variations such as a sheet cake or cupcakes.
- No buttermilk? No problem. Put one tablespoon of white vinegar or fresh lemon juice in your cup measure. Fill the rest with milk. Allow it to sit at room temperature for 10 minutes to thicken and turn into "homemade buttermilk"

Ingredients

 3.50 oz dark chocolate, chopped, optional
 2 cups flour, spooned
 1 tsp kosher salt
 2 tsp baking soda
 1 tsp baking powder
 ¾ cup cocoa
 2 cups sugar
 1 cup melted butter
 ½ cup buttermilk
 1 cup hot coffee
 3 eggs
 1 tbsp vanilla
For chocolate buttercream:
 1 cup plus 3 TBSP butter, softened to room temperature
 4 cups powdered sugar
 1 ¼ cups cocoa
 1 tbsp vanilla
 ½ cup whipping cream, plus more as needed
 ¼ tsp (scant) fine table salt

Directions

1

Before we start:
- Preheat the oven to 325 and place the racks to the centre position.
- Place 3.5 ounces of dark chocolate in a heat safe bowl over a pot of simmering water (you just created a double boiler.) Melt it stirring occasionally. When melted, set aside and allow to cool.
- Make the coffee and keep it warm, If you have a quick making Tassimo or Keurig machine, get everything ready, but make it last minute.
- Line 2 muffin pans (this will make 18-24 cupcakes) with the paper liners. Gently grease the top of the muffin pans so they don't get stuck.

2

Sift all of your dry ingredients into a large bowl. Sugar is included with the dry ingredients in this preparation. The goal here is to incorporate everything and aerate it. If you used kosher salt, it will not get through your fine-mesh-sieve. No worries, just dump the trapped kosher salt into the rest of the sifted ingredients. Give everything a nice stir with a whisk.

3

In the bowl of a stand mixer mix butter, vanilla and buttermilk on low. Increase it to medium low and beat for about 30 seconds. Stop the mixer and add 3 eggs, one at a time, ensuring the egg is fully incorporated before adding the next one. Continue mixing on low until homogenous off-white mixture.

4

With the mixer on low, start adding your sifted dry ingredients one tablespoon at a time. Mix only until the mixture comes together; as overmixing will result in a tough cake. You will basically be adding spoonfuls of flour almost continuously as each tablespoon will incorporate quite fast.

5

When incorporated, stop your mixer and go get your hot coffee and your chocolate. Turn the mixer to low and slowly pour your hot coffee in a continuous stream. Pouring it fast will cook the eggs, but slow steady stream will gradually warm up the batter and avoid cooking the eggs. Pour in your melted chocolate. Mix everything on low for 30-60 seconds. Divide the batter among two prepared muffin tins. Fill each muffin paper liner about three quarters full.

6

Bake in preheated oven for 17-23. Check after 17 minutes. The middle of the muffins will likely be still wet and jiggly (alternatively, it might be ready, check and see.) It that's the case, it's not ready yet, keep baking. When the middle feels more firm and more set, and when you press with your finger, a little indentation is left - the muffins should be about done. For me, somewhere between 18-19 minutes is when that happens (but due to varying oven temperatures/difference in the way you measure your ingredients, etc. your timing may be slightly different.) The internal temperature of this cake should be 202-205 in the centre of the cake measured with a good digital thermometer. Test a few spots and insert at 45° angle to avoid testing errors. Do not overcook this case as the texture and moisture level will be compromised.

7

Remove the cupcakes from the oven and cool on wire racks in their pans. Do not try to remove them while warm – the cakes are very delicate with a fine crumb. If removed while warm – they will break and fall apart.

To make the buttercream icing:
8

In a bowl of a stand mixer, mix all of the icing ingredients on low at first (to avoid all of the sugar and cocoa from splashing everywhere.) When everything is incorporated, increase the speed to high and beat for a few minutes until fluffy and lightened in colour. Remember to adjust consistency of the buttercream with more heavy cream, if needed. Stop the mixer, scrape the sides of the bowl and beat on high for another minute or two. Set aside.

9

NOTE:

- More expensive Dutch-process cocoa powder makes a huge difference in this cake, compared to the yellow round boxes sold at a grocery store. It's not necessary but does make a remarkable difference.
- Measuring the internal temperature of the cake makes a huge difference. Getting the cake out of the oven in 202-205 range will result in a moist out of this world cake and avoid any possibility of overcooking the cake.
-Consider variations such as a sheet cake or cupcakes.
- No buttermilk? No problem. Put one tablespoon of white vinegar or fresh lemon juice in your cup measure. Fill the rest with milk. Allow it to sit at room temperature for 10 minutes to thicken and turn into "homemade buttermilk"

Chocolate cupcakes

And here’s the recipe for Swiss Meringue buttercream if you want to give it a try. It’s harder to make but is definitely worth the additional effort.

CategoryDifficultyIntermediate

Yields24 Servings

 6 egg whites
 1 ½ cup sugar; you can decrease this to 1 1/4 cups if you want
 1 tsp kosher salt
 4 sticks of butter
 1 tsp vanilla
 12 oz dark chocolate, or 10 ounces semisweet chocolate, chopped (see note)

1

To start - place your chocolate in a heat-safe bowl over a pot of gently simmering water. Stir it with a rubber spatula until it fully melts. Remove from heat and allow to cool fully before adding it to the buttercream in step 5.

2

Place egg whites, sugar and salt in the bowl of your stand mixer. Bring a pot of water to a simmer and place your bowl over the pot. Ensure that your bowl is not touching the bottom of your pan and not touching the simmering water. Mix your egg mixture with a rubber spatula over the simmering water for about 10-12 minutes. You don't need to whip the mixture at this point. The goal of this step is to fully cook the eggs and ensure they are safe. You are looking to cook your eggs to the temperature of somewhere between 170-185. I usually aim for 175 to be sure the eggs are fully cooked. You sugar should look fully dissolved.

3

Move your egg mixture to the mixer and beat it on high for about 8-10 minutes - until it's cooled and stiff peaks have formed. Touch the bowl to be sure it's no longer warm.

4

Start adding your butter one tablespoon at a time with the mixer still running on high. If it looks like it may not work or not come together, don't worry, just keep adding and beating it. Reduce the speed to low and add vanilla.

5

Add your melted cooled chocolate and continue beating on medium high. Stop and scrape the sides of your bowl and beat for another minute or so until smooth.

6

NOTE:
The amount of chocolate to add to the buttercream is very subjective. Some recipes on the internet add as little as 5 ounces. I like to add about 12 ounces if using dark chocolate, or about 10 ounces if using semisweet chocolate. Find the ratio that works for you.

Ingredients

 6 egg whites
 1 ½ cup sugar; you can decrease this to 1 1/4 cups if you want
 1 tsp kosher salt
 4 sticks of butter
 1 tsp vanilla
 12 oz dark chocolate, or 10 ounces semisweet chocolate, chopped (see note)

Directions

1

To start - place your chocolate in a heat-safe bowl over a pot of gently simmering water. Stir it with a rubber spatula until it fully melts. Remove from heat and allow to cool fully before adding it to the buttercream in step 5.

2

Place egg whites, sugar and salt in the bowl of your stand mixer. Bring a pot of water to a simmer and place your bowl over the pot. Ensure that your bowl is not touching the bottom of your pan and not touching the simmering water. Mix your egg mixture with a rubber spatula over the simmering water for about 10-12 minutes. You don't need to whip the mixture at this point. The goal of this step is to fully cook the eggs and ensure they are safe. You are looking to cook your eggs to the temperature of somewhere between 170-185. I usually aim for 175 to be sure the eggs are fully cooked. You sugar should look fully dissolved.

3

Move your egg mixture to the mixer and beat it on high for about 8-10 minutes - until it's cooled and stiff peaks have formed. Touch the bowl to be sure it's no longer warm.

4

Start adding your butter one tablespoon at a time with the mixer still running on high. If it looks like it may not work or not come together, don't worry, just keep adding and beating it. Reduce the speed to low and add vanilla.

5

Add your melted cooled chocolate and continue beating on medium high. Stop and scrape the sides of your bowl and beat for another minute or so until smooth.

6

NOTE:
The amount of chocolate to add to the buttercream is very subjective. Some recipes on the internet add as little as 5 ounces. I like to add about 12 ounces if using dark chocolate, or about 10 ounces if using semisweet chocolate. Find the ratio that works for you.

Swiss Meringue Buttercream
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